Heat olive oil in a deep pan.
Add chopped onions and cook till they are softened for 3-4 minutes.
Add chopped tomatoes, cover and cook for 7-8 minutes on slow heat.
After that remove the lid and keep mashing the tomatoes from the back of soup ladle till it is well mashed. Add 2-3 tablespoon of water if required.
Add tomato paste and cook for 2 more minutes.
Now add finely chopped capsicum, mushrooms and cook for 4-5 minutes on medium heat.
When vegetables are soft add vegetable stock and pasta.
Also add seasonings, red chilli flakes, black pepper, mixed herbs, chopped basil and salt to taste.
Cook for 10-12 minutes till pasta is cooked al dente and soup is thickened.
Now serve it hot with some more sprinkle of herbs, chopped basil and a drizzle of extra virgin olive oil.